Creamy Chicken Gnocchi Soup Recipe

If you’re craving a cozy, crowd-pleasing soup that feels like a warm hug in a bowl, you’re going to want to try this Creamy Chicken Gnocchi Soup Recipe. It’s wonderfully rich, loaded with tender gnocchi and shredded chicken, and the perfect comforting meal for chilly evenings or when you just need a little something special in your kitchen. I absolutely love how this turns out every time — silky, savory, and so satisfying — and I can’t wait to share all my tips to help you nail it on your very first try!

this Recipe

Ingredients You’ll Need

Each ingredient in this Creamy Chicken Gnocchi Soup Recipe plays a role in building deep, rich flavors and that perfect silky texture. When shopping, I recommend getting quality chicken stock and fresh herbs if you can — it really elevates the depth without extra fuss.

• Unsalted butter: Adds richness and helps sauté the veggies without overwhelming saltiness.
• Regular olive oil: Combines with butter for a higher smoke point during sautéing.
• Yellow onion: Provides a sweet, savory base flavor when softened and slightly caramelized.
• Shredded carrots: I like julienned for texture—adds a subtle sweetness and color.
• Celery: Gives a nice earthy, aromatic note that balances the richness.
• Garlic: Essential for an inviting aroma and depth of flavor.
• Dry white wine: I use Pinot Grigio; it deglazes the pot and adds a subtle acidity to balance creaminess.
• All-purpose flour: Helps thicken the soup into that silky consistency.
• Chicken stock or broth: I opt for low sodium to control salt since cheese and wine add saltiness.
• Half-and-half: Warmer than fridge temperature to avoid curdling—adds creaminess without heaviness.
• Fresh thyme leaves: Brings a fresh, woodsy herb flavor—adjust based on your Italian seasoning mix.
• Dried Italian seasoning: Provides a fragrant herbal backbone, usually a mix of oregano, basil, thyme, and marjoram.
• Potato gnocchi: These little pillows are the star—refrigerated or shelf-stable both work well.
• Parmigiano Reggiano: Adds salty, nutty umami; adjust amount to taste because stock can vary in saltiness.
• Cooked chicken breast: Rotisserie chicken works wonders for saving time and adding flavor.
• Baby spinach leaves: Tossed in at the end for freshness and a pop of green.
• Grated nutmeg (optional): Just a hint adds warm complexity—don’t skip if you love subtle spice undertones!
• Kosher salt and freshly-ground black pepper: Season carefully to balance all the layers of flavor.

Variations

I’ve played around with this Creamy Chicken Gnocchi Soup Recipe a lot, and I love how adaptable it is. Feel free to tweak it to suit your taste or whatever you have on hand — that’s part of the fun!

• Vegetarian Version: Swap the chicken for hearty mushrooms or additional veggies, and use vegetable stock instead of chicken broth; it’s surprisingly satisfying.
• Spicy Kick: Add red pepper flakes during the sauté to wake up the flavors — my family actually requests this twist.
• Dairy-Free: Use coconut milk or cashew cream and substitute nutritional yeast for cheese to keep it creamy without dairy.
• Herb Swaps: If you don’t have fresh thyme, fresh rosemary or sage work beautifully, just adjust the amount because they’re stronger.

How to Make Creamy Chicken Gnocchi Soup Recipe

Step 1: Sauté the Aromatics to Build Flavor

Heat the butter and olive oil together over medium-high heat until the butter stops foaming. This combo helps prevent burning while giving a rich base. Add the chopped onion, shredded carrots, and diced celery with a pinch of salt and pepper. Stir and cook until the veggies soften and just begin to brown — about 5-7 minutes. This step is key for layering flavor, so take your time to get that slight caramelization. Then add minced garlic and cook for 1 more minute until it’s fragrant but not burned. Trust me, that garlic scent will get your mouth watering right away!

Step 2: Deglaze and Thicken the Base

Pour in the white wine and scrape the bottom of the pot with a wooden spoon to lift all those delicious browned bits — that’s flavor gold! Let the wine reduce for 2-3 minutes until mostly evaporated. Next, sprinkle the flour over the veggies and stir for 1-2 minutes to cook out the raw taste. This creates a subtle thickening roux for the broth. The aroma here is amazing and makes it clear your soup is about to level up.

Step 3: Add Stock and Cream, Bring to Gentle Simmer

Slowly whisk in the chicken stock, making sure there are no lumps, and let the soup simmer gently to thicken slightly. Stir in the warmed half-and-half, fresh thyme, and Italian seasoning. Bring everything to a simmer but avoid boiling — constant gentle heat keeps the cream smooth and silky. You’ll notice the soup starting to thicken and the flavors melding beautifully.

Step 4: Cook the Gnocchi and Finish with Chicken and Spinach

Add the gnocchi and let them cook for 3-5 minutes, just until they float to the surface. That’s your sign they’re perfectly tender! Then stir in the grated Parmigiano Reggiano, shredded chicken, and baby spinach leaves. Let it simmer 2-3 minutes more until the chicken is heated through and spinach is wilted. Taste test at this point — add nutmeg (I like just a pinch), salt, and pepper to balance everything. Remember, soup thickens as it rests, so if you want a thinner consistency, serve immediately, or let it rest a bit for a cozy, thicker texture.

How to Serve Creamy Chicken Gnocchi Soup Recipe

Garnishes

I often finish this soup with an extra grating of Parmigiano Reggiano and a sprinkle of freshly cracked black pepper over the top. Sometimes I toss on a few torn fresh basil leaves or a handful of chopped parsley for vibrancy and color. A drizzle of good-quality olive oil just before serving gives it a lovely sheen and adds a subtle fruity note.

Side Dishes

Crusty Italian bread is my go-to side for soaking up every last drop of that creamy broth. Garlic bread or a warm baguette work beautifully. A simple green salad with a tangy vinaigrette balances out the richness for a well-rounded meal.

Creative Ways to Present

For a dinner party, I like serving this soup in shallow bowls topped with microgreens and edible flowers—so pretty and elegant! Little bread crostinis dipped in melted garlic butter make delightful accompaniments. Setting out a cheese board with extra Parmigiano and a variety of crackers alongside turns the meal into an experience everyone remembers.

Make Ahead and Storage

Storing Leftovers

I store leftover Creamy Chicken Gnocchi Soup in airtight containers in the fridge for up to 3 days. The soup thickens over time, so before reheating I add a splash of chicken broth or water to loosen it back up — it comes back to silky perfection every time.

Freezing

While I usually enjoy this soup fresh, I’ve frozen it successfully by leaving out the gnocchi. Freeze the base and cooked chicken in freezer-safe containers for up to 3 months. When ready to enjoy, thaw in the fridge, reheat gently, then add the gnocchi fresh and cook them directly in the reheated soup for best texture.

Reheating

Reheat on the stove over low heat, stirring frequently to keep it smooth. Avoid the microwave if possible, as it can cause the gnocchi to get rubbery or the dairy to separate. Add a bit of broth if the soup feels too thick while warming.

FAQs

Final Thoughts

This Creamy Chicken Gnocchi Soup Recipe is one of my ultimate comfort foods — simple enough to make any night of the week, yet rich and indulgent enough to feel like a special treat. It’s the recipe I turn to when I want to impress my family without stress, and I’m confident you’ll fall in love with it just like I did. So go ahead, cozy up with a big bowl, and enjoy every creamy, savory spoonful!

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